Pot Roast with Brussels Sprouts, Baby Carrots, and Leeks
Pot Roast with Brussels Sprouts, Baby Carrots, and Leeks is a heartwarming dish that combines tender chuck roast with a medley of vibrant vegetables. This comforting meal fills your home with delightful aromas as it slowly cooks, creating an unforgettable dining experience for family gatherings or cozy nights in. Each bite offers a perfect blend of flavors that will leave everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 4 hours 15 minutes
- Yield: Serves 8
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 3 lbs chuck roast
- 1 lb Brussels sprouts, halved
- 1 lb baby carrots
- 2 leeks, cleaned and sliced into half-moons
- 4 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prep the ingredients: Wash and trim all veggies. Set aside.
- Sear the roast: Heat olive oil in a large pot over medium-high heat. Season the chuck roast with salt and pepper, then sear until browned on all sides (about 4-5 minutes per side).
- Add vegetables: Remove the roast and sauté leeks for 3-4 minutes until soft. Add Brussels sprouts and baby carrots; stir well before returning the roast to the pot.
- Pour broth: Add beef broth until it covers half of the roast. Sprinkle thyme and rosemary over top.
- Cook: Cover tightly and reduce heat to low. Simmer for 3-4 hours or until fork-tender.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 325
- Sugar: 6g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg
Keywords: Feel free to swap Brussels sprouts for green beans or add garlic cloves and mushrooms for extra flavor. To store leftovers, let the pot roast cool completely before transferring to an airtight container; it can be refrigerated for up to four days or frozen for three months.